Confectionery Making & Production

Heiwa Seika's "Chocolate Confectioneries"

At our second factory, we manufacture confectioneries using impregnation equipment to infuse chocolate and cream into various sweets. We cater to a wide range of products, including "Boro," "cookies," "sables," "rice crackers," "karinto," "rusks," "macarons," and "freeze-dried strawberries." We offer over 10 types of chocolate for infusion, and we can also create original chocolates by mixing specified powders, such as matcha, into white chocolate.

  • Clean Room Entrance / Exit

    Clean Room Entrance / Exit

  • Cooling Tunnel

    Cooling Tunnel

  • Chocolate Tank

    Chocolate Tank

  • Inspection Process Before Cooling

    Inspection Process Before Cooling

  • Packaging

    Packaging

  • Shipping Various Confectioneries

    Shipping Various Confectioneries

Heiwa Seika's "Sobaboro"

At our headquarters factory, we produce "Soba Boro." Depending on the raw materials, temperature, and humidity, we maintain uniform quality while manufacturing approximately 1 to 3 tons of products per day. We do not use water in the raw materials. Instead, we incorporate eggs to the minimum moisture level necessary for molding, resulting in a soft texture and a flavorful, melt-in-your-mouth "Soba Boro." These are primarily sold through confectionery wholesalers as packaged snacks in supermarkets and drugstores.

  • Large mixer for dough production

    Large mixer for dough production

  • Baked in 5 band ovens

    Baked in 5 band ovens

  • Weighing with computer scales

    Weighing with computer scales

  • Packaging with automatic packaging machines

    Packaging with automatic packaging machines

  • Weight checker and metal detector

    Weight checker and metal detector

  • Packaging work scenery

    Packaging work scenery